Supply and demand of the pike conger from Korea Rep. for "Hamo Ryouri" of Kyoto [Japan]
2005
Tsunokuni, M.(Kinki Univ., Higashiosaka, Osaka (Japan). Faculty of Agriculture)
Although the amount of consumption of Hamo (the pike conger) is very few in Japan, it is important as traditional foods in Kyoto. Hamo is roughly divided into Enyomono (ocean-fish caught mainly by net) and Kinkaimono (shore fish caught mainly by long line) in Kyoto Central Wholesale Market. And, Kinkaimono-Hamo as foods of "Hamo Ryouri" has to be traded in the state of being alive. Moreover, it needs the advanced skill of "Honekiri" (cutting fish-bones). So, Kinkaimono-Hamo couldn't become common foods easily. In Japan, the catch of Hamo had a peak around 1960, and it decreased rapidly from around 1975. On the other hand, Hamo began to be imported by ship from Korea around 1970. And around 1980, the advancement of transportation technology enabled Kinkaimono-Hamo to be airlifted in the state of being alive. Today, Kinkaimono-Hamo from Korea supports "Hamo Ryouri" of Kyoto. However, Kinkaimono-Hamo is a high-risk, high-return production for Korean fishermen and distributors. Its price is strongly influenced by its state and size. If it is alive in specific size, the price is very high, but if not so, the price is very low. Recently, Kinkaimono-Hamo is beginning to be consumed by Korean in their style. But, the catch of Kinkaimono-Hamo in Korea is decreasing. Therefore, the export to Japan may decrease from now on. On the other hand, in Japan, the low-price Kinkaimono-Hamo is beginning to be imported from China, and the machine for "Honekiri" has appeared. Thus, a big change of the environment, which surrounds "Hamo Ryouri" of Kyoto, is arising.
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